Step 1

Preheat oven to 375°F

Step 2

Place the whole head of garlic on a small baking sheet. Transfer to oven and roast for 30 minutes. While the garlic is roasting, cook your rice according to package, let cool, and then transfer to the fridge until ready to use. (Note: I started with 1 ½ cups dry rice cooked with 3 cups water and 1 tablespoon of vegan butter, which yielded about 4 cups cooked rice.)

Step 3

Once the garlic is cool enough to handle, squeeze the roasted garlic cloves from the skin and mash with a fork. Add the butter and powdered ginger. Mix well to combine. Store in the fridge until ready to use.

Step 4

Add all ingredients PLUS 1 tablespoon of the roasted garlic butter (melted). Stir to combine and transfer to the fridge to allow the flavors to develop.

Step 5

Press the tofu to release excess water for at least 30 minutes (while the garlic is roasting). Wrap in a paper towel and transfer to the fridge until ready to cook.

Step 6

On the day of, cut tofu into cubes. Add soy sauce and stir. Add cornstarch and toss to coat. Heat oil in a pan over medium-high heat and add tofu. Cook for about 12-15 minutes, flipping every few minutes to brown all sides. Pour in teriyaki sauce, mix well, and cook for another minute in order for the sauce to thicken and caramelize.

Step 7

Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat. Once hot, add onion and frozen vegetables and cook for 1 minute. Add rice and 4 tablespoons of the roasted garlic butter and cook for about 4 minutes. Add soy sauce and sake and cook for another 2 minutes. Season with salt and pepper. Pack fried rice firmly into bowls to keep hot.

Step 8

Heat sesame oil in a large pan over medium-high heat. Add veggies, soy sauce, and 2 tablespoons of the roasted garlic butter and sauté for about 6-8 minutes, or until the broccoli is tender and the liquid has evaporated. Season with salt and pepper.